Exposure to ozone reduces postharvest quality loss in red and green chilli peppers

The effect of continuous exposure to ozone at 0.45, 0.9 and 2 μmol mol−1 on quality changes during the storage of red and green chilli peppers at 10 °C was investigated. Ozone at 0.45 and 0.9 μmol mol−1 reduced disease incidence in red peppers, with no further benefits at 2 μmol mol−1. Ozone at 0.9 μmol mol−1 reduced weight loss during storage and improved firmness maintenance. Skin colour was bleached in red peppers exposed to ozone at 2 μmol mol−1, and in green ones at all tested doses. Total phenolic content was not affected by ozone but antioxidant activity was reduced in green chilli peppers exposed to ozone at 2 μmol mol−1, due to lower ascorbic acid content in those samples. Ozone at 0.9 μmol mol−1 extended the shelf-life of chilli peppers.